Apple Pancakes

Flavored with warm spices, these apple pancakes are ideal for an autumn or winter brunch. Grated apple is blended into the batter, then a thing apple slice is cooked inside each pancake. Serve with warm maple syrup, if desired.

Apple Pancakes

From Williams-Sonoma

Makes about 12 pancakes

2 eggs
2 C all-purpose flour, sifted
1/3 C plus 2 T sugar
2 t baking powder
1 t baking soda
1 t salt
2 t ground cinnamon
1 t ground ginger
1/4 t freshly grated nutmeg
2 C plus 2 T buttermilk
4 T unsalted butter, melted
2 t vanilla extract
2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandoline

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, the 1/3 C sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, butter and vanilla. Stir just until smooth and no lumps of flour remain; do not over-mix. Add the grated apple and stir just until combined.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly spray the griddle with nonstick cooking spray.

For each pancake sprinkle 1/2 t sugar on 1 apple slice and place on the griddle. Using a batter dispenser, dispense about 1/3 C of the batter on top of the apple slice. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.

Tortellini Salad with Fresh Herb & Tomato Vinaigrette

Tortellini Salad with Fresh Herb & Tomato Vinaigrette

From Food Network's Michael Chiarello

Serves 15

2 pounds packaged tortellini
2 T Extra Virgin Olive Oil plus 1 1/4 C
4 C freshly diced tomato
4 T chopped fresh tarragon
4 T chiffonade basil leaves
2 T minced parsley leaves
2 minced shallots
6 T lemon juice
1 1/2 lbs fresh mozzarella sliced into 1/4 in thick slices
4 C fresh arugula
Gray salt
Freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions. When fully cooked, drain and toss with 2 tablespoons of the olive oil and allow to cool to room temperature.

Meanwhile in a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice, and remaining 1 1/4 C olive oil. Mix to combine and season with gray salt and pepper to combine. When the tortellini have cooled to room temperature toss with the vinaigrette.

To serve, line the perimeter of a large serving platter with overlapping slices of the mozzarella. Spoon the tortellini salad in the center and scatter the arugula leaves over the top.

**Notes from Em**
To make this meal a little easier and cheaper, I use canned Italian tomato's instead of fresh, I shred about 1 C of mozzarella and mix it into the tortellini, and I serve the pasta on top of baby mixed greens instead of arugula. I like the flavor of arugula but have had a hard time finding it lately.

Chicken Enchilada Casserole

As far as I know, this recipe comes straight out of the brain of my mother. She had a different recipe for the casserole, and has since turned it into this version, which is technically the Dutch Oven version. This is a great make-ahead and freeze any left-overs type of recipe.

Chicken Enchilada Casserole

From Mama Jean

Serves 8-10

4 chicken breast, cooked and diced
1 Large can of enchilada sauce
2 cans cream of chicken soup
1 pint sour cream
2 C shredded mild cheddar cheese
1 t cumin
1/2 t garlic powder
1/4 t cayenne (optional)


In a large pot mix all ingredients together.  Heat on medium until warmed through, stirring occasionally.  Serve in a tortilla or over chips.

Banana Nut Bread

Banana Nut Bread

From Jean Patterson

Makes one large loaf

3 T butter
1/3 C sugar
1 egg
1/4 t vanilla
2/3 C flour
1/4 t baking soda
1/8 t salt
1/2 C mashed ripe banana (about 1 large)
3 T walnuts (optional)

Preheat oven to 350 F.

In mixer, cream sugar and butter. Add eggs and vanilla; mix well. Slowly add flour, baking soda and salt; mix well. Add banana and walnut to flour mixture and mix just until combined. Bake in a greased loaf pan for 50-55 minutes or until an inserted toothpick comes out clean.

Allow to cool before serving.

Garlic Herb Baguettes

Garlic Herb Baguettes

From Kitchenaid

Makes 2, 12 inch baguettes

1 package active dry yeast
1 t sugar
1/3 C warm water (105-115 F)
3 1/4 - 3 1/2 C all-purpose flour
1 t dried basil
1/2 t dried oregano
1/2 t dried thyme
1 t minced garlic
1 t salt
3/4 C cold water
1 egg
1 t water

Dissolve yeast and sugar in warm water.

Place 3 1/4 C flour, basil, oregano thyme, garlic, and salt in bowl. Mix until combined. Slowly add yeast mixture and cold water; mix until well combined. Add remaining 1/4 C flour. Knead dough until it is smooth and elastic.

Cover; let rise at room temperature (70-80 F), free from draft, until doubled in size, about 1 1/2 - 2 hours.

On a lightly floured surface, punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12-inch long loaf. Place each loaf on a greased baking sheet or into a greased baguette pan. With sharp knife make 3 to 4 shallow diagonal slices in top of dough. Combine egg and 1 t water and brush top of each baguette with egg mixture. Cover with greased plastic wrap. Let rise at room temperature until doubled in size, about 1-1 1/2 hours.

Brush top of each baguette again with egg mixture. Bake at 450 F for 15-18 minutes or until deep golden brown. Remove from pans and cool on wire racks.

Snickerdoodles

Snickerdooles

From Mama Jean

1 C butter
1 1/2 C granulated sugar
2 eggs
1 t vanilla
2 3/4 C flour
2 1/2 t baking powder
1/4 t salt
2 T sugar
1 t cinnamon
1/4 t cloves

Preheat oven to 375.

Place butter and granulated sugar in bowl. Using mixer, cream sugar and butter, about 2 minutes. Slowly mix in eggs and vanilla. In separate bowl combine flour, baking soda and salt. Gradually mix dry ingredients into butter mixture until combined. Separate dough into 1 12/ inch balls.

In a separate bowl combine 2 T sugar, cinnamon and cloves. Roll dough balls in sugar mixture until coated and place on baking sheets. Bake cookies at 375 for8-10 minutes.

Creamy Indian Lentils & Rice

Creamy Indian Lentils & Rice

From Cooking Light

Serves 6

1 T olive oil
2 C thinly sliced onion
3 minced garlic cloves
1 C uncooked brown rice
1 T curry powder
2 t mustard seeds
1 t salt
1/2 t black pepper
4 C water
1 C dried lentils
1 C chopped fresh cilantro
1/2 C sour cream

Heat oil in a large saucepan, add onion and sauté 8 minutes until browned. Add garlic, rice, curry, mustard seem, salt and pepper. Sauté 1 minute. Add water and lentils; bring to a boil. Cover and reduce heat; simmer 1 hour until lentils are tender. Remove from heat. Stir in cilantro and sour cream.